No-bake Oreo cheesecake

Open 34 Oreo cookies and separate the cookies from the cream; keep the cream for the filling. Use 24 for the crust and 10 for the filling.

Crush the 24 crust cookies in the food processor until pulverized.

Grease the sides of the springform pan; add the crumbs and four tablespoons of melted butter and mix until it feels like wet sand.

Press the crust down evenly and refrigerate to harden.

Mix two envelopes of unflavored gelatin with a quarter cup of water until it thickens; let sit five minutes.

Microwave the gelatin 30 seconds until smooth and set aside.

In the food processor, mix three blocks of room-temperature cream cheese cut into chunks with the condensed milk, vanilla extract and the cookie cream until smooth; scrape down the sides.

Add the heavy cream, sour cream and gelatin and mix about 20 seconds.

Add the remaining 10 cookies, broken in half, and crush lightly.

Pour the filling onto the crust, even it out and refrigerate overnight or at least four hours.

Open the springform, push the cheesecake out of the pan, slice, and top with whipped cream and Oreo cookies.